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Watermelon Salsa

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If you heart watermelon then you will love this fun spin on salsa.  It’s a great way to take a classic salsa and serve it up in a new and refreshing way. We just love using the inner shell of the watermelon as a bowl too, it makes us look waaaay fancier than we really are!

This watermelon salsa is a cinch to make and in no time you will look like the queen or king of Pintrest.  Mix together chopped watermelon, cucumber, jalapeño, red onion, avocado and fresh mint.  Grate lime zest over the top, add a splash of olive oil, freshly squeezed lime juice and a pinch of salt.  That’s it…easy peasy and ridiculously tasty. We served it up with some GF multigrain tortilla chips for the win!


Watermelon Salsa
 
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Serves: 4 C
Ingredients
  • 3 C seedless watermelon - approx ½ small seedless watermelon
  • 1 C english cucumber - skin removed, seeds cut out and chopped
  • 1 medium jalapeno, seeded and diced
  • ¼ C red onion, sliced thin and chopped
  • 1 medium avocado, chopped
  • 3 Tbsp fresh mint, chopped
  • 2 tsp good quality olive oil
  • juice and zest of 1 medium lime
  • large pinch of kosher salt
Instructions
  1. Cut small seedless watermelon in half. Use a pairing knife to cut around the perimiter of the flesh side of the warermelon; where the red part of the watermelon meets the white. Cut the flesh of the watermelon into quarters and carefully scoop out watermelon. Cut watermelon flesh into smal square size pieces. Use a spoon to remove the remaining watermelon from the inside of the shell, set the hallowed out shell aside.
  2. In a medium bowl add chopped watermelon, cucumber, jalapeno and onion. Gently fold together with a spoon. Drain any liquid in the bowl.
  3. Add all remaining ingredients and gently fold with spoon until mixed. Place in the hallowed out shell of the watermelon to serve, or in a bowl. Serve with chips of your choice - we served it with a multigrain tortilla chips.

Grilled Avocado with Pickled Mini Sweet Bell Peppers & Jalapenos, Shaved Manchego and Toasted Pepitas

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When we were in Seattle last month we went to one of our favorite restaurants with some of our favorite friends and had one of my new favorite appetizers.  Oh, and we happened to take their boat there… and did I mention that we dropped our kids off to eat at the pizza place across the street so we enjoyed a kid free dinner?? Yeah, it was pretty much the perfect night.   So of course when we came back from our trip I was on a mission to re-create that favorite appetizer….I think this is a pretty close match to the real deal!

I fell in love with this appetizer before I even tasted it.  When I saw grilled avocado on the menu it was love at first sight! If you’ve never grilled an avocado before, now is  your opportunity.  Grilling an avocado and serving it warm adds a whole new dimension to one of my favorite foods ever.  It’s as simple as it looks, just drizzle a bit of avocado oil or olive oil over the fleshy part of an avocado and sear in a grill pan or bbq over medium-high heat until deep char marks appear.  That’s it!

The grilled avocado was served with these unbelievable pickled mini sweet bell peppers and jalapeños .  The combo of the smokey charred avocado and the pickled peppers and jalapeños is amazing and a combo I never would have come up with on my own. Pickling anything is super easy…you literally chop your veggies up, add them to a mason jar, boil equal parts white vinegar and water and bit of granulated sugar, pour it over the veggies and put the lid on the top.  After about 20 minutes you have successfully pickled your veggies.  Store them in the fridge for up to 2 months and they will continue to get even better.

This appetizer is served up somewhat deconstructed with the grilled avocado still in the skin, pickled peppers and jalapeños thrown all around the plate, a handful of roasted and salted pepitas and shaved manchego cheese.  You can drizzle a bit of chile oil, olive oil, chalula or crema over the top to finish things off or just leave it as is. That’s it, simple and delicious!!

 

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Grilled Avocado with Pickled Mini Sweet Bell Peppers & Jalapenos, Shaved Manchego and Toasted Pepitas
 
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Serves: 2
Ingredients
  • 1 avocado, halved
  • 1 tsp avocado oil - can use olive oil
  • ¼ C pickled peppers and jalapenos (see below)
  • 1 Tbsp shaved manchego cheese
  • 1 Tbsp toasted and salted pepitas
Optional - chile oil, chalula, crema - any of those would be great drizzled over the top
For the Pickled Mini Bell Peppers & Jalapenos:
  • 10 mini sweet bell peppers
  • 2 jalapeno peppers
  • 2 clove garlic, smashed
  • 1 C water
  • 1 C white vinegar
  • ¼ C granulated sugar
  • 2 tsp salt
Instructions
For the Pickled Mini Bell Peppers & Jalapenos:
  1. Cut stems off of bell peppers, cut in half down the middle and roughly cut into large segments. Rinse peppers pulling off membranes and seeds. Place peppers in a large mason jar or heat proof container with lid.
  2. Cut the tops off of jalapenos and slice thin. Rinse slices under cold water and remove seeds. Place jalapeno slices with the peppers in the mason jar. Add smashed garlic clove to the mason jar as well.
  3. In a medium saucepan add water, vinegar, sugar and salt. Bring to a simmer and stir until the sugar is dissolved. Immediately pour over peppers and cover with lid.
  4. Allow to sit in the fridge for at least 30 minutes and up to 2 months.
For the Grilled Avocado:
  1. Heat a bbq or indoor grill pan over medium-high heat. Drizzle avocado oil over the fleshy side of the avocado. Grill avocado for approx 3 minutes until deep grill marks appear. Remove from heat.
  2. On a serving plate arrange avocados, place pickled peppers and jalapenos around avocados. Sprinkle with shaved manchego and pepitas. Drizzle with any optional add-ons.

Turkey Sloppy Joes

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Sloppy Joe, Manwich, whatever you want to call them…most of us grew up eating these, right?  Totally one of those nostalgic childhood dinners of our 40 something generation. Unfortunately, they aren’t the healthiest of meals…until we got our hands on them! We “healthified” these guys so they are much better for you without skimping on the flavor or that Sloppy Joe experience!  Side note….it seems like these manly sandwiches have many different nicknames depending on what area of the country you live in.  Here is a list of all of the different names…Barbecues, Juicy Burgers, Hot Tamales, Yip Yips, Wimpies, Dynamites, Yum Yums, Tavern Sandwiches, Slush Burgers, and Sloppy Janes.  Who knew?? I think I might start referring to them as Yip Yips from now on!

Okay, back to our version of the Yip Yips.  Naturally, we changed out the beef for lean ground turkey, we sautéed some fresh red bell peppers and onions and made a special sauce from organic ketchup, apple cider vinegar, dry mustard and a handful of other ingredients.

We kept the Yip Yips nice and sloppy, just the way they are supposed to be.  It would just be wrong to serve these up all neat and clean.  Buy your favorite bun (we used gluten free), toast it up and pile on your meat, don’t be shy…the messier the better.  Enjoy your Yip Yip, Sloppy Joe, Manwich or whatever you want to call it and make sure to bring some extra napkins to the table, you are going to need them!


Turkey Sloppy Joes
 
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Serves: 6
Ingredients
  • 1 Tbsp good quality olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, minced
  • 3 cloves garlic, pressed
  • 1.25 lbs organic lean ground turkey
  • 1 C organic ketchup - we like TJ's
  • 2 Tbsp apple cider vinegar
  • 2 tsp dry mustard
  • 1 Tbsp worcester sauce
  • 1 Tbsp packed brown sugar
  • 1 Tbsp chili powder
  • ¾ C water
  • S & P to taste
  • 6 hamburger buns
Instructions
  1. In a large skillet heat olive oil over medium heat. Add onions and chopped red peppers and sautee until softened - about 5 minutes. Add garlic and sautee for an additional minute. Transfer to a plate.
  2. Return skillet to the burner over medium heat. Add ground turkey and cook until browned, about 8-10 minutes. While the turkey is cooking add all remaining ingredients to a bowl except for S&P and whisk together until mixed.
  3. Once turkey is browned add sauteed onions/red peppers and the sloppy joe sauce. Stir to mix together and cook for an additional 2 minutes. Season with S&P and serve inside a toasted bun.

Grilled Artichokes with Lemon Caper Vinaigrette

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I could eat artichokes for days on end and not get tired of them!  Why is this?  And who was the first person to pick up and artichoke and say, “this looks really delicious, I think I’ll eat it”?  How did they know to steam it and just eat the ends?  I don’t know the answer to this but at this point, it’s not totally important.  I’ll thank them later!  As for now, I will just continue to enjoy and appreciate them!  Have you ever tried grilling your artichoke?  If not, you have got to try it…like now.  Or tomorrow if you are too busy at the moment.  Either way, you will be so happy once you try our favorite grilled artichokes with lemon caper vinaigrette.  They are ridiculously good!  And, I will also mention, this recipe is much healthier to eat than your traditional butter or mayo based dipping sauces.

Before you begin, you need to prep the artichoke.  This may seem like an overwhelming task but really, it’s not.  I’m gonna share a couple little secrets with you to make this process really simple.  Just start by rinsing your artichoke.  Lay it on it’s side and using either a very sharp knife, or a serated one like I did…I just like the way it grips the leaves when cutting.  Just cut off the top.  Then, I like to use kitchen scissors to cut the pointy ends off each of the leaves.  This actually goes pretty quickly so don’t let it prevent you from making these!  You don’t want to skip this part though because these guys have some pretty sharp ends.  After you cut the ends, use a vegetable peeler to get the woody parts of the stems off.  Just a few clean swipes and you are good to go.  Place them in a steamer basket and bring water to a boil.  Cook for about 25-30 minutes until tender.  You can pierce them with a knife to ensure they are done. Remove from steam and allow to cool for about 5 minutes. While they are steaming, you can get started on the lemon caper sauce.

Using a sharp knife, cut the artichokes in half.  With a spoon, scrape out the furry choke in the center.  Then drizzle with a little olive oil.

Place those guys on the grill and cook for about 5 minutes.  Flip them over and cook for another 3-4 minutes.  Drizzle them with the delicious lemon caper sauce…be sure to reserve extra sauce for dipping!


Grilled Artichokes with Lemon Caper Vinaigrette
 
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Serves: 4
Ingredients
  • 2 large artichokes
  • 1 Tbsp good quality olive oil
For the Lemon Caper Vinaigrette:
  • 1 tsp dijon mustard
  • 1 Tbsp capers
  • 2 Tbsp unseasoned rice vinegar
  • 3 Tbsp good quality olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • ½ tsp honey
  • 1 clove chopped garlic
  • salt and pepper to taste
Instructions
For the Artichokes:
  1. Clean the artichokes by rinsing with cold water. Using a serrated knife, cut off tops and sharp edges. Use a vegetable peeler to peel off the outer layer of the stem and pull off the smaller petals near the base, these are usually more tough in texture.
  2. Place artichokes in a steamer basket and bring water to a boil. Cover and simmer artichokes for about 25 - 30 minutes. Artichokes are done when you can easily pierce a knife through the base with no resistance.
  3. Remove from the stovetop and allow to cool for roughly 5 minutes. Once cooled, use a sharp knife to cut artichokes in half. Using a spoon, remove the center fur and translucent leaves.
  4. Drizzle cut artichokes with olive oil and cook on medium hot grill for about 5 minutes. Flip over and grill about 3-4 more minutes.
For the Lemon Caper Vinaigrette:
  1. Combine all ingredients in a blender or use an immersion blender to combine.
  2. Drizzle the vinaigrette over the grilled artichokes just before serving. Place leftover sauce in a small bowl for dipping.

Frozen Honey-Yogurt Covered Blueberries

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This is one of those simple snacks that we thought of while munching away on yogurt covered raisins.  Frozen blueberries are another one of our favorite snacks so why not cover blueberries in Greek yogurt mixed with honey and then freeze them??

Well that seemed like a no brainer so we quickly set up the assembly line and went to work.  This 3 ingredient healthy snack can’t get any easier.  Mix some raw honey with 0% Greek yogurt, roll a blueberry through the honey yogurt and line it up on a parchment wrapped sheet pan.  Freeze the yogurt blueberries for a couple of hours and suddenly you have these perfect little frozen blueberries surrounded by a shell of naturally sweetened yogurt.

Once they are frozen transfer the blueberries to a tupperware container and store in the freezer for easy snacking.  We’ve made a few batches of these now and they rarely make it to the tupperware because everyone eats them so quickly. These are a great alternative to curb a sweet tooth craving and they are guilt free so eat up!


Frozen Honey-Yogurt Covered Blueberries
 
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Serves: 2 Cups
Ingredients
  • 2 C fresh blueberries, washed
  • 1 C 0% Greek yogurt - can use plain non-Greek yogurt as well
  • 2-3 Tbsp raw honey - adjust depending on sweetness
Instructions
  1. In a low bowl mix yogurt and honey to desired sweetness. In ½ C batches add blueberries and toss to coat with a spoon. Set on parchmenet lined rimmed baking sheet. Repeat the process until the blueberries are gone.
  2. Transfer bluerries to the freezer and freeze for 2 hours until frozen. Remove blueberries from baking sheet and place in ziploc bags. Enjoy as a healthy snack or dessert!

Teriyaki Salmon & Pineapple Skewers

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Put your food on a skewer and for some reason, it’s a total game changer!  During the summer, we love to make all kinds of kabobs on the grill, and these little gems with salmon and pineapple are no exception.  Earlier in the week, I had a craving for sweet teriyaki, which happens to go so well with salmon, veggies and fruit…so, then this happened.  You can buy bottled teriyaki sauce but making your own is just too easy and tastes so much better.  You just need to marinate the salmon for 30 minutes in the sauce, cut up your favorite veggies, (we love zucchini and bell peppers) and some fresh pineapple, and stack them all on the skewers.  While the salmon is marinating in the fridge, you can cook the remaining reserved marinade to drizzle on the top of your cooked kabobs.

See how pretty they look?  Ready for the grill.

We served this with some yummy quinoa and topped it off with some chopped green onions.  You could also serve with rice if you so desire.  You are gonna love this…we promise!!


Teriyaki Salmon & Pineapple Skewers
 
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Serves: 4
Ingredients
For the Skewers:
  • 1 lb wild salmon, center cut with skin removed
  • ½ zuchinni, cut into ½ inch slices
  • ½ red bell pepper, cut into 1½ inch squares
  • ½ fresh pineapple, cut into chunks
For the Teriyaki Sauce:
  • ½ C soy sauce
  • ¼ C rice vinegar
  • ¼ C honey
  • 2 cloves garlic, pressed
  • 1 Tbsp fresh ginger, finely grated
  • ½ Tbsp corn starch
  • 1 Tbsp water
  • 2 Tbsp green onions, green tops only - chopped
  • 2 C prepared quinoa
Instructions
  1. In a medium bowl whisk soy sauce, rice vinegar, honey, garlic and ginger.
  2. Cut salmon into equal chunks - about 1½ inches. Add salmon chunks to a large ziploc bag. Add ¼ C teriyaki sauce. Place in the fridge and allow to marinade for at least 30 minutes - preferably longer.
  3. In a small saucepan over medium heat add remaining teriyaki sauce. Mix cornstarch and water together in small bowl. Add the dissolved cornsarch to the teriyaki sauce and simmer until thickened. Remove from heat and add chopped green onions.
  4. Assemble the skewers - if possible use metal skewers. Thread a zuchinni slice, salmon, pineapple - keep alternating salmon and pineapple until you reach close to the end, place the red pepper at the end. Repeat with 3 other skewers or however many it takes to fill the skewers.
  5. Pour ¼ C of teriyaki sauce in a small bowl. Use a kitchen brush to brush teriyaki sauce over skewers.
  6. Heat a bbq over high heat. Cook skewers for about 4 minutes per side until salmon is cooked through. Serve over quinoa, brown rice or cauliflower rice. Drizzle with remaining teriyaki sauce and garnish with additional chopped green onions.
Good Thyme Tip- Use any vegetable mixture that you prefer on the skewers with the salmon and pineapple. We have also made this with chicken instead of salmon and it's fabulous!

Green Chile Chicken Enchiladas

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When I’m in the mood for some easy comfort food, I make these green chile chicken enchiladas.  Not your typical comfort food I know, but why not? I also love these enchiladas because you can make them ahead of time, if I’m ever bringing dinner to a friend, this is usually what they get!

If you want to take a shortcut and skip cooking the chicken breast at home, you can grab a rotisserie chicken and use that instead.  Usually with a rotisserie chicken you have some leftover which is always a huge bonus!

There aren’t a ton of ingredients that go into these enchiladas, and as far as enchiladas go they are definitely on the healthier side.  Made with shallots, greek yogurt, green chile sauce, fresh cilantro, a squeeze of lime and not a lot of cheese.  The filling is made in one pan in a matter of about 5 minutes or so.  Once you have the filling it’s time to begin the assembly line.  You can use whatever type of tortillas you prefer, but flour tortillas usually hold up a little better.

Line a casserole dish with the green chile sauce. Assemble the tortillas with a large spoonful of filing, roll them up and line them side by side in the casserole dish. Top with a bit more enchilada sauce covering the tops of the tortillas and sprinkle with cheese.

You can either cook the enchiladas right away, or cover them in foil and pop them in the fridge for up to 24 hours to cook later.   I love having dinner options that I can pre-make, lets face it…we are all busy and need any shortcuts we can get!

How good do these cheesy, creamy (yes, I said creamy), slightly spicy but not too hot for the kids, enchiladas look? They are on point and definitely need to be added to your “meals to make” list.

 

Green Chile Chicken Enchiladas
 
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Serves: 6
Ingredients
  • 1 Tbsp olive oil
  • 1 large shallot, chopped
  • 3 C shredded chicken
  • 28 oz jar green chile enchilada sauce
  • ½ C 0% Greek yogurt
  • 1½ cheddar cheese - can also use monterrey jack or pepperjack for added heat
  • ½ C chopped fresh cilantro
  • juice of 2 limes
  • S & P to taste
  • 6 flour tortillas
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add chopped shallots and cook approx 2 minutes until soft. Add 1½ C of the green chile enchilada sauce, chicken, and greek yogurt and mix. Add cheese, cilantro and lime juice and stir until incorporated. Season with S&P to taste.
  3. Line a large casserole dish with a thin layer of enchilada sauce to coat the bottom of the dish. Set remaining sauce aside.
  4. Begin assembling enchiladas by placing chicken mixture in a line in the center of the tortilla, roll and place seam side down in the casserole dish. Continue until all of the tortillas have been filled.
  5. Top enchiladas with remaining sauce and sprinkle with remaining 1 C of cheese.
  6. Bake 25-30 minutes until slightly golden brown and bubbly.
Good Thyme Tip- Enchiladas can be assembled up to a day ahead. Place foil over the top and store in the fridge until ready to cook. Remove foil and bake.

Peanut Butter Chocolate Power Smoothie

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The combo of peanut butter and chocolate might just be one of the best ever!  Right? It’s no surprise that our kids happen to feel the same way.  This peanut butter chocolate power smoothie is a very popular item in both of our households for the kids and the adults alike.  The reason we call it a power smoothie is simply because it is totally loaded with super healthy ingredients that also happens to taste amazingly delicious!!  Yep, another WIN!  So you need to be let in on a secret ingredient that we use often for chocolatey deliciousness…it’s called cacao powder…not cocoa powder (check out the spelling difference).  We are in love with this raw, organic, 100% cacao powder because of all of the energy boosting health benefits that it possesses.  It’s loaded with magnesium, copper, potassium, zinc and iron!  It’s literally a chocolate superfood that supports blood, heart and bone health as well as metabolic functioning.  Sounds too good to be true, huh?  Well, it’s not.  Let’s not discount the fact that this little gem also contains spinach (another powerhouse we know and love) and Greek yogurt (totally loaded with protein)…all blended with the sweetness of a banana, some almond milk and a splash of vanilla and you are good to go!

 

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Peanut Butter Chocolate Power Smoothie
 
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Serves: 1
Ingredients
  • 1 frozen banana
  • 1 C spinach, packed
  • 2 Tbsp natural peanut butter
  • ¼ C 0% Greek yogurt
  • 1 Tbsp cacao powder (can use cocoa powder instead)
  • 1 C almond milk
  • ½ tsp vanilla
  • ½ C crushed ice
Instructions
  1. Add all ingredients to a blender and blend until smooth. Pour into a glass and sprinkle top with cacao powder.

Berry White Sangria

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We are all about having a signature drink for a holiday get together, or for any get together for that matter.  Since the 4th of July is right around the corner, we wouldn’t want to miss out on the opportunity to concoct a festive signature drink like this berry white sangria.  Red, white and blue is the obvious theme with this one and we are loving these American flag straws we scored at Target to add a little extra holiday touch.

If you like coconut vodka, prosecco and fresh berries then you will looooove this drink!   Serve it up chilled over ice, just know it will go fast so make sure to have backup on hand so you don’t leave your guests thirsty.  Nobody wants to be thirsty at a 4th of July party, right?! Oh, and an added bonus is that the fireworks will be looking extra amazing after a few of these!!

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Berry White Sangria
 
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Serves: 10
Ingredients
  • 1 bottle (750 ml) Prosecco
  • 2½ C white cranberry or white peach juice
  • ⅔ C coconut vodka
  • ⅓ C blueberries
  • ⅓ C strawberries, chopped
  • ⅓ C blackberries
  • ⅓ C raspberries
  • 2-3 Tbsp fresh mint, chopped
Instructions
  1. Mix all ingredients together in a large pitcher. Refrigerate for at least 2 hours before serving. Serve over ice.

Pepper Jack Stuffed Green Chile Turkey Burger

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Are you looking for the perfect meal to make for the dad in your life this Father’s Day?  Well, your search ends right here! We have the most amazing and easy recipe to share…this pepper jack, green chili and cilantro stuffed turkey burger is sure to impress!  We cannot get over how delicious this burger really is.  Even the kids absolutely love this one so it’s family friendly.  (If pepper jack is a little much for the kiddos, just sub it out for their favorite cheese, we made it with cheddar for them).

In a mixing bowl, combine the turkey, egg, greek yogurt, chopped green chilis, garlic and cilantro.  Use your hands to mix it all together and form into patties.  Be sure you don’t over mix though…this will cause the burgers to be dry.  You definitely don’t want that!  Form the patties in your hand and create a small hole in the middle to fill with the cheese.  YUM!  Form the meat around the cheese so it’s hidden inside!  This is the best part!

Heat a large skillet over medium high heat and drizzle with olive oil.  Cook for about 4 minutes per side.  We like to add a little water to the pan towards the end of cooking, and cover for about 2 minutes to be sure they stay nice and moist and are cooked through. (You can also cook these guys on the grill outside if that’s your jam).  Serve on your favorite bun and be sure to top with giant avocado slices!  We promise this one is gonna be a total crowd pleaser!!  I mean, look at how cute and happy the little photobomber is in this pic??  She gets fired up for burger night too!


Pepper Jack Stuffed Green Chile Turkey Burger
 
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Serves: 6
Ingredients
  • 1.25 lbs lean ground
  • 3 Tbsp mild diced green chiles
  • ¼ C chopped cilantro, packed
  • 1 clove garlic, pressed
  • 1 Tbsp 0% Greek yogurt
  • 1 egg, beaten
  • 1 tsp kosher salt
  • ½ C pepperjack cheese, grated
  • 1 tsp olive oil
Instructions
  1. In a large bowl combine ground turkey, chiles, cilantro, garlic, yogurt, egg and salt and mix with hands. Be careful not to overmix or else the burger will be dry.
  2. Form into 6 equal size thick patties, creat small hole in the middle and stuff with about 2 Tbsp shredded pepperjack. Form the patty around the cheese and place on a piece of parchment paper.
  3. Heat a large skillet over medium high heat, drizzle 1 tsp olive oil in pan. Cook each patty for approximately 3-4 minutes per side. Add 1 Tbsp water at the end of cooking and cover for 2 minutes to cook through.
  4. Serve with your choice of toppings such as sliced avocado and fresh tomatoes.